Kombi cheese

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Kombi is a creamy white cheese, slightly salty. This cheese is very popular in the Balkan countries, Turkey and among the Arab population, because it can be used in the preparation of various national dishes such as borek, ravioli, rolls, pies or Turkish lasagna. In addition,Kombi can be eaten spread on a slice of bread, with vegetables, rice etc..

Sujuk, also "sucuk" and soudjouk is a dry, spicy sausage in eaten from the Balkans to the Middle East and Central Asia.
Sujuk consists of ground meat (usually beef), with various spices including cumin, sumac, garlic, salt, and red p ...

Kombi is a creamy white cheese, slightly salty. This cheese is very popular in the Balkan countries, Turkey and among the Arab population, because it can be used in the preparation of various national dishes such as borek, ravioli, rolls, pies or ...

Turkish delight or Lokum is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios and hazelnuts or walnuts bound by the gel; traditional varieties are mostly gel, generally flavo ...

Börek (also burek and other variants) is a family of baked or fried filled pastries made of a thin flaky dough known as phyllo (or yufka). It can be filled with cheese, often feta, sirene or kaşar; minced meat, or vegetables. Most probably i ...

A Gemlik olive,Tirilye olive is variety from the Gemlik, Zeytinbağı area of northern Turkey. Gemlik olives called the following names as Tirilye, Curly, wrapping paper and black. They are small to medium sized black olives with a high oil conten ...

Okra, known in many English-speaking countries as lady's fingers, bhindi or gumbo, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of South As ...

Baklava (/ˈbɑːkləvɑː/, /bɑːkləˈvɑː/, or /bəˈklɑːvə/; also baqlawah) is a rich, sweet pastry made of layers of phyllo pastry filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the fo ...